For the pastry, put flour, salt and sugar in a food processor and pulse it a few times. Add diced butter and margarine and pulse until the butter is a size of peas. Add the water and pulse it until the dough begins to form a ball. Wrap in plastic foil and chill for 30'.

Preheat the oven to 200C . Half of the dough roll on the floured surface and line a 23cm pie dish. Prick with the fork, line with parchment paper and fill with dry beans or rice. Bake for 7', take out beans and paper and bake for 5 more minutes. Take it out from the oven. Lower the oven temperature to 180C.

Peel pears, halve lenghtwise and remove stems and seeds. Melt 1 tbsp of butter in a large skillet. Stir in sugar, water, cinnamon and salt and cook for a few minutes until the sugar is melted. Add the pears, round side down and cook for 5' over the medium heat. Turn the pears over and cook 5 more minutes or until tender.Transfer the strained pears to half-baked pie crust and pour the filling over. Bake for 30-35' or until the filling is set.

For the filling, whisk all the ingredients.

Add 2 tbsp of milk to the liquid where the pears were cooked. Cook for 1' or until it caramelized. Pour the caramel sauce over the pie.